Heat 1 tablespoon olive oil in pot over medium heat. Add garlic and cook until fragrant. Add quinoa and stir until lightly toasted. Add 1 and 3/4 cups water, and salt to taste, bring to a boil and simmer, covered for 15-20 minutes or until cooked through.

In separate pan heat 1 teaspoon of olive oil over medium heat and add the rainbow chard. Cook until just starting to wilt and add spinach. Cook for additional minute.

In large bowl combine quinoa, swiss chard, spinach, pesto, alfalfa, green peas and artichokes. Mix until combined. Add salt and pepper to taste.